In a large skillet over medium-high heat, cook the bacon until crispy, about 5 minutes.

Transfer the cooked bacon from the skillet to a paper towel–lined plate to drain.

Add the Brussels sprouts to the fat in the pan, and cook until golden-brown and crispy, about 15 minutes, stirring occasionally to prevent burning.

While the Brussels sprouts cook, cut the bacon into bite-size pieces.

Season the Brussels sprouts with salt and pepper, and serve them hot, topped with the chopped bacon.